公开(公告)号：US12239141B2

公开(公告)日：2025-03-04

申请号：US15549355

申请日：2016-02-10

Applicant: Chr. Hansen A/S

Inventor： Sylvain Brocheret ,  Marc Faiveley ,  Jean-Paul Poignand ,  Sebastien Roustel

IPC: A23C19/032 ,  A23C19/05 ,  A23C19/068

Abstract: The invention relates to a method for treatment of milk which is to be used in the preparation of soft cheese, the method comprises adding, practically simultaneously a slow acidifying bacterial culture, a fast acidifying bacterial culture and at least one coagulant. Preferred is a soft-cheese type, such as e.g. a brie type or a camembert type cheese.

公开(公告)号：US20230292779A1

公开(公告)日：2023-09-21

申请号：US17927126

申请日：2021-05-28

Applicant: Chr. Hansen A/S

Inventor： Mia Ryssel ,  Thomas Baek Pedersen ,  Peter Beierholm Poulsen ,  Sebastien Roustel

IPC: A23C19/032 ,  A23C19/068

CPC classification number: A23C19/0323 ,  A23C19/0688 ,  A23Y2240/41 ,  A23Y2240/75

Abstract: The present invention relates to compositions and methods for producing continental cheese in a non-wash process.

公开(公告)号：US11896022B2

公开(公告)日：2024-02-13

申请号：US16961301

申请日：2019-01-10

Applicant: Chr. Hansen A/S

Inventor： Sebastien Roustel ,  Véronique Jactat ,  Ulf Mortensen ,  Viviana Ester Bruno ,  Michael Mitsuo Saito

IPC: A23C19/068 ,  A23C19/032

CPC classification number: A23C19/0684 ,  A23C19/0323

Abstract: The present invention relates to a process for making low-moisture mozzarella cheese using recent developments in the technical knowledge about the interactions between cultures, coagulants and cheese technology to increase cheese yields and maintain the cheese quality and functionalities. An optimization may lead to a higher pH and higher dry matter of the curd at the whey off step i.e. pH higher than 6.3 and ideally higher than 6.4 and solid non-fact content higher than 18%, without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between without any modification of the curd composition at the stretching step, i.e. pH between 5.0 and 5.3 and more precisely between 5.05 and 5.25, Ca/SNF between 1.7% and 2.4% and more precisely between 1.7 and 2.2%, dry matter between 53% and 55% and more precisely between 53.5% and 54.5%. The coagulant has a C/P ratio of at least 25. This optimization may also lead to a reduction in the processing time in the cheese vat (near 15%), so a real increase in the through-put and profitability of the cheese vats.